High-temperature natural antioxidant improves soy oil for frying

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Warner, Kathleen ^a   Gehring, Martameta ^b  

^a NATIONAL CENTER FOR AGRICULTURAL UTILIZATION RESEARCH   (United States)

^b ELVISEM AG   (Switzerland)

Author keywords

Antioxidant; Frying; Oxidation; Shelf life; Soybean oil

Indexed keywords

ALDEHYDE; ALUMINUM SILICATE; ANTIOXIDANT; CITRIC ACID; FATTY ACID; FOOD PRESERVATIVE; N HEXANAL; N-HEXANAL; POTASSIUM SULFATE; SOYBEAN OIL; SULFATE; TOCOPHEROL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COOKING; ECONOMICS; FLOUR; FOOD ANALYSIS; HEAT; HUMAN; LIPID PEROXIDATION; MAIZE; TASTE; TIME;

ALDEHYDES; ALUMINUM SILICATES; ANTIOXIDANTS; CITRIC ACID; COOKERY; FATTY ACIDS, NONESTERIFIED; FLOUR; FOOD ANALYSIS; FOOD PRESERVATIVES; HOT TEMPERATURE; HUMANS; LIPID PEROXIDATION; SOYBEAN OIL; SULFATES; TASTE; TIME FACTORS; TOCOPHEROLS; VOLATILE ORGANIC COMPOUNDS; ZEA MAYS;

GLYCINE MAX;

EID: 70350179747     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01249.x     Document Type: Article

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